Barbara Gordon is the queen of pastry creativity at Boba and she designed this delectably molten mousse especially for Canadian Living fans.
ingredients
Hot Chocolate Mousse In Crispy
Orange Caramel Sauce
directions
In bowl set over hot (not boiling) water, melt chocolate.
Remove from heat; whisk in
3 tablespoons (50 mL) of the butter. Let cool slightly.
Dissolve coffee granules in 2 tablespoons (25 mL) hot water.
Whisk into chocolate mixture.
Whisk 2 tablespoons (25 mL) of the sugar into egg yolks; whisk into chocolate mixture.
Beat egg whites until soft peaks form.
Beat in remaining sugar, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form.
Fold into chocolate mixture.
Grease 8 muffin cups.
Melt remaining butter and brush over edges of spring roll wrappers.
Spoon 1/3 cup (75 mL) of the mousse onto centre of 1 wrapper; loosely gather edges together over filling, leaving 1/2-inch (1 cm) opening. Do not twist corners to close.
Place in muffin cup. Repeat with remaining wrappers and mousse. (Make-ahead: Prepare to this point, cover with plastic wrap and refrigerate for up to 3 hours. Increase baking time by 3 minutes.)
Bake in centre of 400°F (200°C) oven for 8 to 10 minutes or until edges of wrappers are browned and mousse is no longer shiny.
Serve immediately with sauce.
In small saucepan, heat orange juice over medium heat; set aside and keep warm.
In heavy saucepan over medium heat, stir sugar with 1/3 cup (75 mL) water until dissolved, brushing down side of pan with pastry brush dipped in water if crystals cling to side.
Increase heat to medium-high; boil, without stirring, until pale caramel colour. Remove from heat.
Stirring constantly, gradually pour in orange juice.
Reduce heat to medium and return pan to stove top.
Boil vigorously for 5 minutes or until reduced to 1 1/4 cups (300 mL). Let cool.
Cover and refrigerate for at least 3 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days. Reheat gently to serve.)